Sourdough Protien Granola

 

One of the lifestyle adjustements that we have made in the last year is the intentional addition of protien in our diet. My daily protien goal is 129g, which is hard to reach if you are not making some thoughtful additions. We have incorporated "protien stacking" when we think of meals and snacks. Protien stacking is the idea that meals incorporate multiple forms of protien together. One of our favorite protien stacking meals is a yogurt parfait: yogurt mixed with protien powder, fruit and protien granola. (almost 60g of protien) We are huge fans of Aldi's protien granola, but recently, it has not been in stock, so I attempted to make my own. This recipe worked out great. I used chocolate collagen powder, peanut butter powder and sourdough starter for my granola. You can totally add seeds, nuts or dried fruit. My family likes to have more basic granola for the parfaits and add their own extras, so this recipe was more plain. 

Sourdough Protien Granola

Ingredients:

6 cups oats

1 cup coconut oil (or butter)

1/2 cup starter

1/4 cup maple syrup

2 tablespoons powdered peanut butter

2 scoops chocolate collagen powder

1 teaspoon cinnamon

1 cup nuts, seeds or dried fruit (optional)

Directions:

1. Preheat your oven to 350 degrees

2. In a large bowl mix together the oats, oil, starter, peanutbutter and collagen powders and cinnamon. Mix well until sticky and incorporated. Gently mix in the nuts, seeds and fruit if using. 

3. Spread evenly on a rimmed baking sheet. Bake 30 minutes then use a spatula to mix and turn the granola. It is a good idea to mix the edges into the middle and get the toasted bits off the bottom. Bake for 10-15 more minutes, or until the granola is all evenly golden and dried. It may take a few turns in the last 10-15 minutes to get the granola dried. 

4. Let the granola cool. Store in a sealed container for up to two weeks.